Poornalu

All You Need :

• 1 cup Chana Dal (roughly makes 15 poornalu)
• 1 cup Water
• 2 cups Chapathi flour
• 3 tbsp oil
• 1.5 cups grated Jaggery
• 2 tsps Cardamom powder (elachi)
• 1 tsp Turmeric (haldi)

Recipe Notes :

• Pressure cook Chana Dal with water (use the given proportions ONLY).We do not want our Dal to be too liquidy because it would ooze out of the poori. Allow a lot of whistles
• Make sure your dal is cooked and then combine it with jaggery and cardamom powder and grind into a paste in a mixer
• This is your inside stuffing. If you find it very soft,then put it in a freezer for a few hours so that it becomes manageable

• Now,prepare the crust .First heat 3 tbsp oil until fumes begin to appear and add it to wheat flour along with the haldi.Knead the dough adding required quantity of water
• The consistency of the dough should be like that of a poori...a stiff one
• Now keep it aside covering it with a cloth for around 30 minutes

• 
• Now, take a small ball of the dough and roll it into a circle (a small one)
• You can occasionally brush it with flour for more manageability
• Put a spoon of the stuffing inside it and seal the edges thus forming a semi-circle shape
• There is a very useful tip here so that ur poornam does not open inside the hot oil and make it a mess - apply water on the edges of the semi-circle ans seal it tightly.The water helps the poornam stay intact
• Now fry them in hot oil just as you would fry a poori
• Hot and yummy Poornalu are ready